Recipe Details

• Author: deesviral
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup / Main Dish
• Cuisine: Mexican-Inspired / Southwestern
• Keywords: poblano soup, chicken tortilla soup, creamy tortilla soup, deesviral

Ingredients

• 2 tablespoons olive oil
• 2 poblano peppers, roasted, peeled, and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 (14.5 oz) can diced tomatoes, drained
• 1/2 cup heavy cream (optional for creamy version)
• Salt and black pepper, to taste
• Crispy tortilla strips, for serving
• Optional toppings: avocado, shredded cheese, cilantro, lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Add roasted poblano peppers, cumin, and smoked paprika. Stir until fragrant.
4. Pour in chicken broth and add diced tomatoes. Bring to a gentle boil.
5. Reduce heat and simmer for 20 minutes.
6. Add shredded chicken and heavy cream if using. Simmer for 5–10 more minutes.
7. Season with salt and black pepper to taste.
8. Serve hot topped with tortilla strips and your favorite garnishes.

Tips & Variations

• For extra heat, add a diced jalapeño or pinch of cayenne.
• Skip the cream for a lighter, broth-based version.
• Use rotisserie chicken to save time.